Easy Thai Iced Tea Recipe

There's something instantly comforting about the rich amber hue and sweet aroma of Thai iced tea. Its creamy texture, fragrant spices, and the signature swirl of evaporated milk over ice make it an irresistible treat, especially on hot afternoons.

I first fell in love with Thai iced tea at a small family-run Thai restaurant tucked into the corner of our neighborhood. Since then, I’ve been on a mission to recreate that same flavor at home—and after lots of experimenting, this easy version has become my go-to.

What makes this recipe truly special is how quickly it comes together using ingredients you can find in most grocery stores. Whether you're serving guests or just indulging in a midweek pick-me-up, this Thai iced tea delivers on both flavor and convenience.

Let's dive into what makes it so lovable.

Why You'll Love This Easy Thai Iced Tea

If you’ve never made Thai iced tea at home, you're in for a treat. It’s not only delicious—it’s surprisingly simple and endlessly customizable.

First, this recipe is quick and easy. From boiling water to pouring over ice, you’ll have a stunning glass ready in under 15 minutes. No fancy equipment needed!

It’s also budget-friendly. A single restaurant glass of Thai iced tea can cost $4–$6, but making it at home brings that price down to just cents per serving. Plus, one batch of tea mix can last you multiple drinks.

Authenticity without the fuss is another bonus. Traditional Thai iced tea uses a special blend of black tea and spices, and this recipe captures that essence using an accessible Thai tea mix.

And finally, it’s perfect for entertaining. Serve it in clear glasses to show off the gorgeous layers, and your guests will be wowed before they even take a sip.

Once you taste it, you'll want to keep a pitcher in the fridge all summer long.

Ingredients Notes

The ingredient list for Thai iced tea is short, but each component plays a key role in creating its iconic taste and appearance.

Thai tea mix is the heart of this recipe. Brands like Pantai or Number One (also known as Cha Tra Mue) are easy to find online or in Asian markets. These blends contain black tea leaves, food coloring for that signature orange hue, and hints of star anise and tamarind.

Sugar is added to the hot tea while it’s steeping. Granulated white sugar works best here, dissolving easily and providing a clean sweetness that balances the strong black tea.

Sweetened condensed milk offers both sweetness and richness. A couple of tablespoons added to each glass give that creamy, dessert-like flavor Thai iced tea is known for.

Evaporated milk or half-and-half is used for the final pour over the ice. It adds a beautiful creamy layer that slowly swirls into the tea for that irresistible marbled effect.

You’ll also need a fine mesh strainer or cheesecloth to filter out the tea leaves after steeping, and a pitcher to chill the tea before serving.

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is easier than you think, and the results are just as satisfying as anything you'd get in a restaurant.

Start by bringing four cups of water to a boil in a saucepan. Once boiling, turn off the heat and stir in four tablespoons of Thai tea mix. Let this steep for about 5 minutes—longer if you want a stronger brew.

After steeping, carefully strain the tea into a heatproof bowl or pitcher using a fine mesh sieve or cheesecloth. This step ensures you remove all the loose leaves and spice bits, leaving you with a smooth, deep-orange tea base.

While the tea is still hot, add about ¼ to ⅓ cup of sugar, depending on how sweet you like it. Stir until completely dissolved, then let the tea cool to room temperature before transferring it to the fridge to chill.

Once cold, fill a tall glass with ice and pour the chilled tea until the glass is about ¾ full. Now comes the magic—top it off with 2–3 tablespoons of sweetened condensed milk, followed by a splash of evaporated milk or half-and-half.

Give it a gentle stir or let the layers swirl naturally before sipping. Total prep time? Just around 15 minutes plus chilling.

Storage Options

Thai iced tea concentrate stores beautifully in the fridge, making it perfect for make-ahead drinks. Simply keep the sweetened tea base in a sealed glass jar or pitcher for up to 5 days.

For best results, store the tea without the milk added. This keeps it fresher longer and lets you customize each glass to your liking when you’re ready to serve.

If you prefer to batch prep, you can mix in the condensed milk and store it that way too—but expect the flavor to deepen slightly over time.

To reheat (if you prefer it warm), pour the tea base into a small saucepan and heat gently over low, then add milk just before serving.

Variations and Substitutions

One of the joys of Thai iced tea is how adaptable it is. With a few simple tweaks, you can create versions to suit any taste or dietary need.

If you're vegan or dairy-free, replace the sweetened condensed milk with a coconut-based version or oat condensed milk. For the finishing swirl, try full-fat coconut milk or a rich oat creamer.

Prefer a lighter version? Skip the condensed milk and use a splash of almond or skim milk for a subtly creamy drink with fewer calories.

Craving a spiced twist? Add a cinnamon stick or a few crushed cardamom pods to the steeping tea to enhance the warmth and complexity of flavor.

To make a Thai tea latte, simply warm the finished tea and top with foamed milk instead of serving over ice.

And for a fun adult take, add a shot of dark rum or vanilla vodka to your glass—it’s like a tropical cocktail with a caffeinated kick.

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